Gingered Asian Pork Fillet with Carrots
Gingered Asian Pork Fillet with Carrots
(serves 4)
1/3 cup/85ml dark soy sauce
1 lime, juice and zest
1 tbsp mirin
2 tbsps plum sauce
1 tbsp chili paste
2 star anises
4 cloves garlic, finely chopped
1 lb/450g pork fillet, very thinly sliced across the grain in bite-sized pieces
1 tbsp sesame oil
2 tbsps peanut oil
1 medium white onion, roughly sliced
2 large carrots, cut into matchsticks
1 two-inch knob ginger, peeled and cut into fine matchsticks
2 tbsps sesame oil
8 large leaves Chinese/Savoy cabbage, finely sliced
8 large leaves Boston/Little Gem lettuce
2 handfuls raw peanuts, roughly chopped
Mix all the ingredients up to and including the garlic in a large bowl. Stir in the pork and mix well. In a large frying pan, heat 1 tbsp sesame oil and fry the marinated pork until just barely cooked, then remove from pan to a large serving bowl.
In the same frying pan, heat the peanut oil and fry the onion, carrots and ginger until the carrots are slightly softened. Add the vegetables to the pork and toss well.
In the same frying pan, heat the further 2 tbsps sesame oil and fry the cabbage until softened.
To serve, pile the pork and vegetables onto lettuce leaves and sprinkle with peanuts. Serve with cabbage on the side, and lots of napkins! (And don’t eat the little star anises: just warn your guests to discard them when found.)
